Gluten Free Angel Cake
Who can resist the delicious and beautiful Angel Cake? This one is gluten free and made with wholegrain free from flour.
Servings: 10
Calories: 756kcal
Ingredients
To make the three sponge layers
- 6 egg(s) whisked
- 300 g gluten free self raising flour I used Free From Fairy Flour
- 300 g caster sugar
- 300 g unsalted butter or dairy free alternative (I use Flora plant butter)
- 1.5 tsp vanilla extract that's 0.5 tsp per sponge layer if you're dividing this recipe up
- yellow and pink food colouring the third layer is left a natural colour
To make the butter cream
- 250 g unsalted butter or dairy free alternative (I use Flora plant butter)
- 300 g icing/confectioners sugar
- 1 tsp vanilla extract
Instructions
- If making in batches measure out 4 eggs, 200g caster and 200g butter. Beat butter and sugar in a mixing bowl until pale and fluffy.
- Weigh out the flour and sieve repeatedly to aireate aid the rising process.
- Alternate adding the eggs and flour to the mixing bowl to prevent the mixture from curdling. Repeat until all the egg and flour has been added.
- weight out 400g of the cake batter and add pink food colouring to one bowl and yellow to the other, keep adding colouring until you reach the desired effect.
- Cook on 200°C (180°C Fan) or Gas 6 for 20-25 mins check with a skewer after 20mins to see if it needs a further 5 mins.
- Repeat process with remaining ingredients to make third sponge layer but with not colouring this time.
- Leave all sponge layers to cool completely whilst making in the butter cream
- To make the butter cream simply beat the butter and icing sugar together (I pop the butter in the microwave for 10 seconds to soften it then beat in in the mixer on its own first. doing it this way makes for a softer butter cream but I find this way is easier to achieve a lighter coloured butter cream...the longer you beat it for, the lighter in colour it goes...I beat this butter cream for over 5 mins
- Pop the bowl with your butter cream in it in the fridge for 30 mins to allow it so stiffen, this will make building your Angel Cake much easier.
- Finally, smooth butter cream over your layers, how you layer is up to you but I checked and most Angel Cakes work in the colour order I have chosen to use. For the finishing touch dust with icing sugar then sit back and marvel at it's beauty.
Nutrition
Calories: 756kcal | Carbohydrates: 79g | Protein: 6g | Fat: 48g | Saturated Fat: 29g | Cholesterol: 216mg | Sodium: 45mg | Potassium: 50mg | Fiber: 3g | Sugar: 60g | Vitamin A: 1517IU | Calcium: 46mg | Iron: 1mg